Common Cooking “Hacks” That Aren’t As Effective As They Seem
In the world of cooking, many shortcuts and traditions are passed down from one generation to the next. We use these tricks because we want our meals to turn out perfectly every time. However, science and professional experience have shown that some of these popular habits don't actually work.
Here are eight common kitchen hacks you can safely ignore.
Avocado pits prevent browning
One popular hack suggests leaving the avocado pit in a bowl of guacamole to prevent it from turning brown. This only works for the small area of dip directly underneath the pit, because it blocks the air.
It doesn't actually prevent browning in the rest of the bowl. To keep your dip green, press plastic wrap directly onto the surface of the food to block all oxygen.
Adding oil to pasta water
Adding oil to your pasta water is often suggested to prevent the noodles from sticking together. In reality, the oil just floats on the surface and gets poured down the drain.
Even worse, it coats the pasta and prevents your delicious sauce from clinging to it. Simply stirring the pasta occasionally during the first few minutes is much more effective.
Rinsing raw chicken
Rinsing raw chicken in the sink is a common habit intended to clean the meat. Unfortunately, this actually spreads dangerous bacteria across your counters and sink through tiny water droplets. The heat of the oven or pan is the only thing that effectively kills bacteria. Skip the rinse to save yourself from the risk of cross contamination in your home kitchen.
The spaghetti trick
Another popular hack suggests that throwing spaghetti against the wall can tell you if it's finished cooking—if it sticks, that means it's ready to be plated.
While this hack does sound fun, it's not really effective. In fact, if pasta is sticky enough to cling to the wall, it might actually be overcooked.
Alcohol burning off fast
Many cooks believe that alcohol completely evaporates as soon as it hits a hot pan. In reality, it takes quite a long time to cook off. Even after simmering for thirty minutes, a significant amount of alcohol can remain in the dish.
Be mindful of this if you're serving children or guests who strictly avoid all forms of alcohol.
The wooden spoon trick
Placing a wooden spoon over a boiling pot of pasta is a popular way to stop it from overflowing. While the spoon can break the surface tension of the bubbles temporarily, it eventually gets hot and wet.
Once that happens, the water will boil over anyway. It's much more reliable to just turn down the heat slightly on your stove.
Using milk for spicy food
Drinking milk is the classic remedy for a mouth on fire after eating spicy food. While the fats in milk can help dissolve the spicy oils, the relief is often very brief.
It doesn't magically neutralize the heat forever. The best way to handle spice is to build your tolerance slowly and have some plain bread nearby for relief.
Salting water makes it boil faster
Adding salt to water is often said to make it reach a boil faster. While salt technically raises the boiling point, the amount you use in a kitchen is too small to make any measurable difference in time.
You would need a massive amount of salt to save even a few seconds. Salt your water for flavor instead of trying for speed.
The bottom line
It's natural to look for ways to make cooking easier, but understanding the truth behind these myths makes you a better cook.
By letting go of ineffective habits, you can focus on techniques that actually improve your food. Keep experimenting in the kitchen and trust your own experiences.